Recipe for New Orleans Style Barbecued Shrimp with Cane Syrup Glaze 
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Yield:
8
Ingredients:
Amount Ingredient
3 lb shrimp (48 extra-large)
1 cup water
1/2 cup sliced green onions
1/2 cup golden cane syrup
(such as Lyles Golden Syrup)
2 tbl butter or stick margarine
1 tbl hot sauce
1 tbl Worcestershire sauce
2 tsp paprika
2 tsp dried thyme
2 tsp dried oregano
1 tsp ground red pepper may be doubled
1/2 tsp salt
1/2 tsp black pepper
6 x garlic cloves minced
2 x bay leaves
Instructions:
Instructions: 1 Peel and devein shrimp, reserving shells; cover and chill shrimp.

Combine reserved shrimp shells and water in a medium saucepan. Bring to a boil; reduce heat and simmer 10 minutes, stirring occasionally. Strain broth through a sieve into a large bowl; discard shells.

2 Combine reserved broth, onions, and the next 12 ingredients in a large saucepan. Bring to a boil; reduce heat, and simmer 10 minutes. Cool to room temperature. Combine shrimp and syrup mixture in a dish; cover and marinate in refrigerator 1 hour.

3 Prepare grill.

4 Remove shrimp from dish, reserving marinade. Place reserved marinade in a small saucepan; bring to a boil. Cook 1 minute; remove from heat.

5 Thread 6 shrimp onto each of 8, 12-inch skewers. Place kebabs on a grill rack coated with cooking spray, and grill for 6 minutes, turning once.

Serve with reserved marinade, if desired.

NOTES : Dark cane syrup, such as Steens may be substituted for golden cane syrup.

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